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What you will need
4 tbs/ 1/2 stick - unsalted butter
4 cups - chooped yellow onions (2 large)
1/4 cup - all purpose flour
1/4 tsp - grated nutmeg
1 cup - heavy creme
2 cups - milk
3lbs - frozen chopped defrosted spinach (about 5 - 10 oz packages)
1 cup - fresh grated parmesan cheese
1 tbs - kosher salt
1/2 tsp - fresh black pepper
1/2 cup - grated Gruyere cheese
Preheat oven to 425 degrees
Melt butter in a heavy bottomed saute pan over medium heat, add onions and saute until translucent. Add flour, nutmeg and cook stirring for 2 more minutes. Add cream, milk and cook until thickened.
Squeeze as much water as you can from spinach and add to sauce. Add 1/2 cup of the Parmesan cheese, mix well and season with salt and pepper.
Take the mixture to a baking dish and sprinkle with the remaining 1/2 cup Parmesan cheese and the Gruyere on top.
Bake for 20 or until hot and bubbly.
Serve immediately.
4 tbs/ 1/2 stick - unsalted butter
4 cups - chooped yellow onions (2 large)
1/4 cup - all purpose flour
1/4 tsp - grated nutmeg
1 cup - heavy creme
2 cups - milk
3lbs - frozen chopped defrosted spinach (about 5 - 10 oz packages)
1 cup - fresh grated parmesan cheese
1 tbs - kosher salt
1/2 tsp - fresh black pepper
1/2 cup - grated Gruyere cheese
Preheat oven to 425 degrees
Melt butter in a heavy bottomed saute pan over medium heat, add onions and saute until translucent. Add flour, nutmeg and cook stirring for 2 more minutes. Add cream, milk and cook until thickened.
Squeeze as much water as you can from spinach and add to sauce. Add 1/2 cup of the Parmesan cheese, mix well and season with salt and pepper.
Take the mixture to a baking dish and sprinkle with the remaining 1/2 cup Parmesan cheese and the Gruyere on top.
Bake for 20 or until hot and bubbly.
Serve immediately.
